Every year it comes around. Friends gather to watch the big game and root for their favorite team. Between the game, the halftime show, and the friends cheering on rival teams, the other thing that is the big deal, are the Superbowl snacks!
This year I threw together two tasty treats to get everyone revved up for the game.
CHICKEN NACHOS WITH THREE CHEESES
- 1/2 pound chicken breast poached and shredded
- 1/2 bag each of Taco Flavored Dorito's and Plain Corn Tortilla chips
- 1 Tablespoon of taco seasoning mix (choose your favorite brand)
- 2/3 cup of Queso Fresco Mexican style melting cheese
- 1/2 cup of shredded Mexican cheese blend
Preheat oven to 350*F
In a medium sauce pan bring water to a low boil and poach the chicken breast until cooked through. Usually about 20-30 minutes at a slow boil. Remove and allow to cool for handling.
Shred the chicken. Leave some pieces a little larger to provide more texture.
Place the shredded chicken in a 8-10 inch skillet and add the taco seasoning. Once mixed thoroughly, add 1/3 cup of water and cook until the water has cooked out.
On a large nonstick baking sheet place the two tortilla types and spread out evenly, while allowing some to overlap. Pour half of the melted Queso cheese over the chips, then spread the seasoned chicken evenly over the top. Top with shredded cheese and remaining half of the Queso.
Bake for 7 minutes until the shredded cheese has melted. Serve warm!
In a medium bowl mix the two egg whites and add a dash of water and beat with a whisk or fork.
Combine the crushed crackers with remaining seasonings.
Heat oil in a 9-10 inch fry pan over medium/high heat.
Run each tender through the flour, then egg, and finally the cracker mixture & place in the oil. You may have to do a couple of batches to avoid crowding the pan.
Cook until deep golden brown and cooked through about 4 or 5 minutes on each side or until heated through and all juices run clear.
Remove to a platter lined with paper towels to absorb any excess oil.
Serve with your favorite dipping sauces.
This year I threw together two tasty treats to get everyone revved up for the game.
CHICKEN NACHOS WITH THREE CHEESES
- 1/2 pound chicken breast poached and shredded
- 1/2 bag each of Taco Flavored Dorito's and Plain Corn Tortilla chips
- 1 Tablespoon of taco seasoning mix (choose your favorite brand)
- 2/3 cup of Queso Fresco Mexican style melting cheese
- 1/2 cup of shredded Mexican cheese blend
Preheat oven to 350*F
In a medium sauce pan bring water to a low boil and poach the chicken breast until cooked through. Usually about 20-30 minutes at a slow boil. Remove and allow to cool for handling.
Shred the chicken. Leave some pieces a little larger to provide more texture.
Place the shredded chicken in a 8-10 inch skillet and add the taco seasoning. Once mixed thoroughly, add 1/3 cup of water and cook until the water has cooked out.
On a large nonstick baking sheet place the two tortilla types and spread out evenly, while allowing some to overlap. Pour half of the melted Queso cheese over the chips, then spread the seasoned chicken evenly over the top. Top with shredded cheese and remaining half of the Queso.
Bake for 7 minutes until the shredded cheese has melted. Serve warm!
CRISPY CRACKER CHICKEN TENDERS
- 1 pound of chicken breast tenders or you can get the whole breast and cut it yourself. It's a matter of taste and convenience.
- 1/2 cup of All Purpose flour
- 1 full sleeve of butter or club flavored crackers, crushed
-2 Tablespoons of Cajun seasoning
-2-Tablespoons granulated garlic
-2 egg whites with a dash of water
- 1/4 cup of canola oil
Set up 3 work stations for dredging.
Combine the flour with 1/2 of both the Cajun season and the garlicIn a medium bowl mix the two egg whites and add a dash of water and beat with a whisk or fork.
Combine the crushed crackers with remaining seasonings.
Heat oil in a 9-10 inch fry pan over medium/high heat.
Run each tender through the flour, then egg, and finally the cracker mixture & place in the oil. You may have to do a couple of batches to avoid crowding the pan.
Cook until deep golden brown and cooked through about 4 or 5 minutes on each side or until heated through and all juices run clear.
Remove to a platter lined with paper towels to absorb any excess oil.
Serve with your favorite dipping sauces.
These are excellent anytime of year. Make them for a party, a quick snack, or pair them with a couple of sides and make a meal.
Hope you enjoy!
IEADTT
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